Farklı zeytin çeşitlerinden soğuk preslenmiş zeytinyağlarının biyoaktif bileşenleri üzerine selülaz ve papain enzimlerinin etkisi
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Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada Mersin (Mut)'den toplanan Ayvalık, Gemlik, Yağlık ve Çöpaşı zeytin çeşitlerinin malaksasyon aşamasında selülaz ve papain enzimi ilavesi sonucu manuel soğuk pres yöntemiyle elde edilen yağların serbest yağ asidi, peroksit miktarı, yağ verimi, renk değerleri, tokoferol içeriği, yağ asidi kompozisyonu ve fenolik bileşen dağılımı tespit edilmiştir. Elde edilen sonuçlara göre enzim kullanımı ve uygulama süresinin serbest yağ asidi (p<0.05) ve peroksit miktarı (p<0.01) üzerine önemli farklılıklar meydana getirdiği gözlemlenmiştir. En yüksek serbest asitliğin %8.57 ile 12 saat papain enzimi muamelesi yapılan Ayvalık çeşidi zeytinyağı örneğine ait olduğu belirlenmiştir. Çöpaşı çeşidinde 24 saat papain enzimi uygulaması ile en yüksek peroksit miktarı 12.00 (meq O2/kg yağ) olarak saptanmıştır. Yağ verimi sonuçlarınında, enzim ekstraksiyonu sonucu, önemli değişimler göstererek arttığı tespit edilmiştir (p<0.01). Tokoferol, yağ asidi kompozisyonu ve fenolik bileşen analizleri sonucu 12 saat muamele edilen örneklerde olumlu artışlar gözlenirken, muamele süresinin uzaması ile bazı çeşitlerin sonuçlarında düşüş tespit edilmiştir. Ayvalık çeşidi selülaz enzimiyle 12 saat muamele edilen zeytinyağı örneği 254.7 mg/kg ile en yüksek tokoferol içeriğine sahip örnek olmuştur. Yağ asidi kompozisyonunda oleik, linoleik ve araşidonik asit oranları istatistikí açıdan önemli bulunmuştur (p<0.01). Zeytinyağı çeşitleri arasında oleik asit içerikleri %63.36 ile 72,68 arasında değişim göstermiştir. Fenolik bileşen sonuçlarında oleuropein içerikleri düşük olan örneklerde hidroksitirozol ve tirozol içeriğinin daha yüksek olduğu belirlenmiştir. Zeytinden enzim ekstraksiyonu sırasında kullanılması önerilen en ideal enzim selülaz enzimi olmuştur. Papain enzimi bu çalışma için olumlu sonuçlar vermemiştir. Muamele sürelerinin kısaltılması ile daha olumlu sonuçlar elde edileceği düşünülmektedir.
In this study, the effect of the cellulase and papain enzymes addition at the malaxation stage of the Ayvalık, Gemlik, Yağlık and Çöpaşı olives collected from Mersin (Mut) on free fatty acid, amount of peroxide, oil yield, color values, tocopherol content, fatty acid composition and phenolic component of the olive oils obtained by the pressing method were determined. According to the results, it was observed that enzyme usage and application time caused significant differences on free fatty acid (p<0.05) and amount of peroxide (p <0.01). It was determined that the highest free acidity was 8.57% with olive oil sample of Ayvalık variety treated with papain enzyme for 12 hours. The highest amount of peroxide was found to be 12.00 (meq O2 / kg) with 24 hours of papain enzyme application in Çöpaşı variety. It was found that the results of enzyme extraction increased significantly in oil yield results (p<0.01). Tocopherol, fatty acid composition and phenolic component analysis showed positive increases in the samples treated for 12 hours while the treatment time is prolonged and the results of some varieties decreased. The olive oil sample treated with cellulase enzyme for 12 hours was the highest tocopherol content with 254.7 mg / kg. The amount of oleic, linoleic and arachidonic acids in fatty acid composition were found to be statistically significant (p<0.01). Among olive oil belonged olive varieties, oleic acid contents varied between 63.36% and 72.68%. It was determined that hydroxytyrosol and tyrosol contents were higher in the samples with low oleuropein content in phenolic component results. Cellulase is the most ideal enzyme recommended during the enzyme extraction from olive. In this study, it was not obtained positive results for Papain enzyme. It is thought that shorter treatment times will result in more positive results.
In this study, the effect of the cellulase and papain enzymes addition at the malaxation stage of the Ayvalık, Gemlik, Yağlık and Çöpaşı olives collected from Mersin (Mut) on free fatty acid, amount of peroxide, oil yield, color values, tocopherol content, fatty acid composition and phenolic component of the olive oils obtained by the pressing method were determined. According to the results, it was observed that enzyme usage and application time caused significant differences on free fatty acid (p<0.05) and amount of peroxide (p <0.01). It was determined that the highest free acidity was 8.57% with olive oil sample of Ayvalık variety treated with papain enzyme for 12 hours. The highest amount of peroxide was found to be 12.00 (meq O2 / kg) with 24 hours of papain enzyme application in Çöpaşı variety. It was found that the results of enzyme extraction increased significantly in oil yield results (p<0.01). Tocopherol, fatty acid composition and phenolic component analysis showed positive increases in the samples treated for 12 hours while the treatment time is prolonged and the results of some varieties decreased. The olive oil sample treated with cellulase enzyme for 12 hours was the highest tocopherol content with 254.7 mg / kg. The amount of oleic, linoleic and arachidonic acids in fatty acid composition were found to be statistically significant (p<0.01). Among olive oil belonged olive varieties, oleic acid contents varied between 63.36% and 72.68%. It was determined that hydroxytyrosol and tyrosol contents were higher in the samples with low oleuropein content in phenolic component results. Cellulase is the most ideal enzyme recommended during the enzyme extraction from olive. In this study, it was not obtained positive results for Papain enzyme. It is thought that shorter treatment times will result in more positive results.
Açıklama
Anahtar Kelimeler
Çeşit, Papain, Selülaz, Yağ ekstraksiyonu, Cellulase, Olive (Olea europaea L.), Olive oil, Oil extraction
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Motuk, F. (2020). Farklı Zeytin Çeşitlerinden Soğuk Preslenmiş Zeytinyağlarının Biyoaktif Bileşenleri Üzerine Selülaz ve Papain Enzimlerinin Etkisi. ( Yüksek Lisans Tezi). Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya.
